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Quinoa Soup with Corn

This simple soup has long been one of my favorite recipes for quinoa, a nutrient-packed and intense flavoured grain that was the staple food in the South American Andes for thousands of years. As a grain, it has no rival for its nutritional value — not only does it have the highest and most complete protein profile of all grains, it has more calcium than milk and is a very good source of lysine, iron, phosphorus, B vitamins and vitamin E. Best of all, its slightly sweet and sour and nutty flavor makes it absolutely delicious, and this easy-to-make soup takes full advantage of all of its goodness.

Rinse the quinoa and transfer to a medium saucepan. Add the water or vegetable stock and let soak overnight.

Add the spices, celery seed, garlic, onion, carrot and celery and bring to a boil. Reduce the heat to medium and cook for 10 minutes. Add the corn and cook for another 3 minutes. Add the parsley or cilantro and cook for 1 minute.

Remove from heat, stir in the lemon or lime juice, and season with salt.

I just discovered this blog and the quinoa soup is the first recipe I've tried. It was good but could've been better had I actually followed the recipe to the letter (I didn't have celery nor celery seed so I used green pepper instead). Can't wait to try more recipes.

This is a very good.. very diffrent. was trying to find a soup that used quinoa. I roasted the corn before I put it in the soup.. almost like a mexican soup... next time i will try it with cilantro instead of parsley. thanks for the recipe.

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.